over 2 hours
By Matt Tebbutt
From Saturday Kitchen
- 20 prunes, stones removed
- 4 tbsp vegetable oil
- 1 whole duck
- 3 anchovy fillets
- 1 tsp fennel seeds
- 8 garlic cloves, peeled but left whole
- 4 Portobello mushrooms, sliced
- 1 onion, thickly sliced
- splash white wine vinegar
- 150ml/5fl oz white wine
- 2 bay leaves
- 500ml/18 fl oz chicken stock
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh tarragon
- salt and freshly ground black pepper
- 4 good-quality bread buns
If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour.
Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside.
Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender.
Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside.
Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce.
Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper.
Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen.
To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe.